I first learned about these Amish Sugar Cookies about ten years ago while touring Amish country in Ohio. The baking there was unforgettable, and the idea of these cookies stayed with me. Today I’m sharing this simple, classic recipe that delivers soft centers and crisp edges.
These cookies are wonderful any time of year and especially festive for holidays. Choose colored sugars or sprinkles to create a cheerful display on your dessert table. Customize the palette for a season, celebration, or a rainbow assortment.
This recipe came from my friend Liz at That Skinny Chick Can Bake. It stands out for combining butter and a neutral oil in the dough — the butter adds flavor and the oil keeps the cookies tender.
I increased the vanilla because it’s the primary flavor, and a bit of fresh citrus zest brightens the overall taste. The result is a cookie that’s simple, nostalgic, and delicious.
Soft in the middle with just-crisp edges, these Amish Sugar Cookies are easy to make and great for sharing. I hope you enjoy them as much as we do.
Have a wonderful weekend!
Key Ingredients for Amish Sugar Cookies:
- All-purpose flour or a gluten-free all-purpose blend (add xanthan gum if your blend requires it)
- Baking soda, cream of tartar, and kosher salt
- Granulated sugar and powdered sugar
- Butter (room temperature)
- Neutral vegetable oil (canola or similar)
- Eggs
- Vanilla extract and freshly grated citrus zest
- Coarse sugar, colored sugars, or sprinkles for coating
You can sprinkle sugar on top after flattening or roll the dough balls in sprinkles for a different look.
PRO Tip:
A spring-loaded cookie scoop speeds forming uniform cookies and makes portioning quick and easy.
PRO Tip:
Chill the dough for several hours or overnight. Chilling hydrates the flour and firms the butter, giving a better texture and more manageable dough.
How to make Amish Sugar Cookies:
- Whisk together the dry ingredients: flour (or GF blend), baking soda, cream of tartar, and salt.
- Cream the granulated and powdered sugars with butter and oil. Beat in the eggs, vanilla, and citrus zest.
- Slowly add the dry ingredients to the wet mixture until incorporated. Scrape the bowl to ensure even mixing.
- Cover the dough and chill for several hours or overnight.
- Scoop the chilled dough into 1-inch balls, roll in coarse or colored sugar (or sprinkles), and place on parchment-lined baking sheets. Flatten each ball gently with the bottom of a flat glass dipped in sugar.
- Bake at 325°F for 10–12 minutes, until the edges just begin to turn golden. Cool on wire racks.
PRO Tip:
On warm days, keep the dough chilled between baking batches so it stays firm and bakes consistently.
Kitchen Tools I Use:
- Mixing bowls and a whisk
- Zester for citrus
- Stand mixer or hand mixer
- Spring-loaded cookie scoop for even portions
Gluten-Free Tips:
If making these gluten-free, use a reliable all-purpose gluten-free flour blend, preferably rice-based or another neutral mix. If your blend doesn’t include xanthan gum, add about 1/2 teaspoon to help with texture. Commercial 1-to-1 blends work well, or use a homemade blend you trust.
Amish Sugar Cookies (Gluten Free)
You will love these beautiful and delicious Amish Sugar Cookies. Soft with crispy edges, they are the flavor of your childhood in every bite!
15 minutes
12 minutes
3 hours
3 hours 27 minutes
Ingredients
- 4-1/4 cups (510 g) flour or gluten-free flour blend
- 1/2 tsp xanthan gum, only if using a gluten-free flour blend
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1 tsp kosher salt
- 1 cup granulated sugar
- 1 cup powdered sugar
- 1 cup (2 sticks) butter, at room temperature
- 1 cup neutral vegetable oil, such as canola
- 2 large eggs
- 2 tsp pure vanilla extract or paste
- 1 tsp freshly grated lemon or lime zest
- Coarse sugar, colored sugars, sprinkles, etc. for rolling
Instructions
- Prepare the Dough: In a bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- Using a mixer, beat together the granulated sugar, powdered sugar, butter, and oil. Add the eggs, vanilla, and zest and beat until combined. Slowly add the dry ingredients and mix until just incorporated, scraping the bowl as needed.
- Cover the dough with plastic wrap and chill several hours or overnight. The dough can be made a day or two ahead; keep it covered in the refrigerator.
- Bake the Cookies: Line baking sheets with parchment paper and preheat oven to 325°F. Pour sugar into a shallow bowl or pie plate.
- Scoop dough into 1-inch balls and drop into the bowl of sugar. Roll to coat and place on prepared sheets. Flatten each ball with the base of a flat-bottomed glass dipped in sugar, pressing until edges separate slightly. Optionally, roll in sprinkles before flattening.
- Bake for 10 to 12 minutes, until the edges are just beginning to turn golden. Cool on wire racks.
Nutrition Information:
Yield:
60
Serving Size:
1
Amount Per Serving:
Calories: 94Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 6mgSodium: 62mgCarbohydrates: 13gFiber: 0gSugar: 5gProtein: 1g
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